Festive Vegan Falafel with Cranberry Pear Dip

By nanarose

Ingredients

• For the falafel:
• 3 cups canned chickpeas
• 1 clove of garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 handfull fresh parsley (blended together with the chickpeas)
• 1 /2 cup fresh parsley, chopped (added later on)
• 1 /2 heaped cup walnuts, chopped
• 2 tablespoons spelt or whole wheat flour
• salt, to taste
• black pepper, to taste
• 3 /4 cup water
• For the cranberry pear dip: 1 cup cranberries 2 pears, cut into medium-sized pieces 2 tablespoons brown sugar or coconut sugar 3/4 cup water

Details

Adapted from veganheaven.org

Preparation

Step 1

InstructionsPut the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.Form about 15 balls and set aside.Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it's ready, pour it into a blender and process until smooth.While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.Serve the falafel together with the cranberry dip.